Description
Light and airy Angel Food Cupcakes topped with fresh berries and whipped cream, a delightful low-fat dessert made with fluffy egg whites.
Ingredients
Scale
Cupcakes:
- 1 cup cake flour
- 1½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
Topping:
- Fresh berries
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Flour: Sift cake flour with ½ cup sugar and set aside.
- Beat Egg Whites: In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Add Sugar: Gradually add remaining sugar, beating until stiff glossy peaks form.
- Fold in Flavor: Gently fold in vanilla extract.
- Incorporate Flour: In three additions, sift flour mixture over egg whites and gently fold until incorporated.
- Bake: Spoon batter into liners and bake for 18–20 minutes until golden.
- Cool: Cool cupcakes upside down in the pan to prevent collapse.
- Top: Serve topped with fresh berries and whipped cream if desired.
Notes
- Use room temperature egg whites for best volume.
- Avoid any yolk or grease in the bowl to ensure proper whipping.
- Do not open the oven while baking to prevent collapsing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 90
- Sugar: 16 g
- Sodium: 55 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg
